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Leek Croquettes

Small fried fritters, commonly known as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These particular leek fritters offer a delicious combination of rich ground beef with the delicate, slightly sweet essence of leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and trim off the base and most of the dark green parts. Chop in half along the length then into 1.5cm pieces. Place in a deep pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor generously with pepper and salt. Combine well using your palms then form a few scoops into a patty, flattening a bit. Set on a platter and continue for the rest of the mixture.

Warm oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the ready croquettes to a dish topped with absorbent paper and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a genuine treat. The crunchy crust reveals a creamy center. The fresh spinach brings a bright, slightly earthy flavor, while the grated cheese provides a rich, flavorful smoothness. Feel free to swap the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

When using leafy greens, wash it well, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, completely press out excess liquid.

Preheat the olive oil in a skillet over a medium flame and saute the onion and garlic until translucent, about four minutes. Remove from the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until blended. If the preparation appears too wet, incorporate some more breadcrumbs.

By hand, shape the preparation into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet topped with baking paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a amount of about half an inch. Cook the fritters a handful for a couple of minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and cover with plenty of water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the legumes immersed if needed.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the mixture thoroughly and put aside in a mixing bowl.

Preheat 50% of the